Congratulations to this months FITBODY News Magazine Cover Model Amy Contreras! Amy spent years gaining weight, being bloated and experiencing stomach aches every time she ate. After finally discovering that she suffered from celiac disease, she was able to make food and exercise work for her body, not against it. Amy’s holistic approach to both food and fitness has helped her accomplish her fitness goals and inspire others. I am honored to have shared Amy’s journey over the last 3 years as we have worked together periodically in my online training program for women. Amy is a contributing writer for Yogannoymous and Wanderlust.com. I am excited to share her story.
Fitness plays a huge role in my life. If I can be a motivation for someone to just start moving I feel like I have made a difference . Its my passion and the one thing in my life that I make a priority. It’s my stress reliever from the day and important for my vitality to be a positive example.
Fitness should always be fun and never a chore that it becomes a job. I feel like the challenges that I have faced with reaching my fitness goals would be not setting enough time aside for self care and allowing myself time to sleep. With the lack of sleep I’ve experienced burn out and the recovery needed to happen. So many times we think we have to be the energizer bunny on full speed every day, but we don’t. Listening to our body is very important to get all that you need to keep that focus on the goal you set out to achieve.
I stay motivated by setting small goals for myself and most importantly speaking kindly to myself.
I do a lot of traveling so I make sure I have food prepped and ready to go that is balanced food and nutritious to keep energy up. If I need to grab something on the go or out I will always think whole foods non- processed and in the 3 major food groups. Protein, Fat, Complex Carb. It’s funny in my purse I have back up food too. Packet of Vega Protein, apple and Epic bar.
Gluten Free Raw Vegan Pineapple Cheesecake
- 1 cup almonds
- 1¼ cups dates, pitted
- 2 tbs of Flax
- 2 c. frozen pineapple
- 1½ cups cashews, soaked for 2-3 hours, preferably overnight
- 1½ cups Rhubarb
- ¼ cup + 1 Tbsp Walden’s Syrup or Agave
- ¼ cup fresh lemon juice
- ½ cup coconut cream
- ¼ cup coconut oil, melted
Add dates to food processor or magic bullet.
Add raw almonds and flax ,blend till all ingredients are finely chopped and blended together.
Add mixture to a small round pan or pyrex pressing firmly into base of pan with the back of a spoon. Put in freezer for 5 mins while you blend the cheesecake filling.
Add all ingredients to clean food processor or blender. Blend until thoroughly creamy.
Pour cheesecake filling over crust.
Sprinkle unsweetened coconut over the top.
Place in the freezer and allow to set for 2-3 hours and serve.
Photo of Amy complements of:
Fitness Model Amy Contreras – Online Personal Training Success